If you’re craving a meal that bursts with vibrant flavors and textures, you’re going to love this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe. It’s like a beautiful harmony of tender, flaky fish marinated in tangy, savory dressings paired with perfectly sticky, fragrant rice and a refreshingly crisp salad. This dish delivers layers of goodness in every bite, evoking the fresh, zesty charm of Vietnamese street food right in your own kitchen.
Ingredients You’ll Need
This recipe uses simple, essential ingredients that come together to create stunning flavor contrasts and delightful textures. Each component plays its part — from the flaky haddock infused with herbs and spices to the chewy sticky rice and the vibrant, crunchy salad brightened by fresh herbs and tangy dressing.
- 4 haddock fillets (6 oz each): Choose firm, fresh fillets for the best flaky texture.
- 2 tablespoons fish sauce: This adds a deep umami kick that defines the Vietnamese flavor profile.
- 1 tablespoon lime juice: Fresh lime juice balances the fish sauce with bright acidity.
- 1 tablespoon rice vinegar: Adds subtle tang to both marinade and salad dressing.
- 2 teaspoons sugar: A touch of sweetness softens the sharp edges of the vinegar and fish sauce.
- 1 garlic clove, minced: Provides aromatic warmth without overpowering.
- 1 teaspoon fresh ginger, minced: Adds a refreshing zing that pairs perfectly with seafood.
- 1 tablespoon sesame oil: Infuses the dish with a toasty, nutty undertone.
- 1 teaspoon chili paste or sriracha (optional): For those who like a little heat to brighten the palate.
- Fresh cilantro, chopped (for garnish): Brings a fragrant herbaceous note and a burst of green color.
- 1 cup jasmine rice (or sticky rice): The foundation of the dish, sticky rice offers a comforting chewiness.
- 1 1/2 cups water: For perfectly cooking the rice to sticky perfection.
- 1 teaspoon salt (optional): Enhances the flavors in the rice as it cooks.
- 2 cups shredded cabbage (green or purple): Adds crunch and a mild, fresh base for the salad.
- 1 medium carrot, julienned: Sweetness and vibrant orange color brighten the salad.
- 1 cucumber, julienned: Offers cool freshness and crisp texture.
- 1/4 cup fresh mint, chopped: Adds an invigorating herbal lift.
- 1/4 cup fresh cilantro, chopped: Repeated here to double down on that unmistakable fresh flavor in the salad.
- 1 tablespoon rice vinegar: Keeps the salad light and bright.
- 1 teaspoon sesame oil: Rounds out the salad dressing with gentle nuttiness.
- 1 teaspoon sugar: Balances the acidity in the salad dressing.
- Salt and pepper, to taste: Essential seasonings to bring everything together.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Step 1: Prepare the Marinade
Start by mixing the fish sauce, lime juice, rice vinegar, sugar, minced garlic, minced ginger, sesame oil, and chili paste if you want some heat. This marinade is packed with layers of salty, sour, sweet, and spicy elements — everything you want to complement delicate haddock. Coat each fillet in the marinade and let them rest for at least 15 minutes so the flavors soak in deeply.
Step 2: Cook the Sticky Rice
While the fish marinates, rinse your jasmine or sticky rice until the water runs clear to get rid of excess starch. Combine rice, water, and salt in a pot, bring to a boil, then cover and simmer gently for about 15 minutes until the water is absorbed and the rice is tender yet sticky. Fluff it with a fork and keep warm.
Step 3: Prepare the Crunchy Salad
Combine shredded cabbage, julienned carrot, cucumber, chopped mint, and cilantro in a large bowl. Whisk together rice vinegar, sesame oil, sugar, salt, and pepper to create a light dressing. Toss the vegetables with the dressing right before serving to keep that perfect crunch.
Step 4: Cook the Haddock
Heat a non-stick pan over medium-high heat and quickly sear each haddock fillet for about 3-4 minutes per side. You want a nicely caramelized crust that seals in tenderness while the fish stays juicy and flaky inside.
Step 5: Assemble Your Dish
Plate a mound of sticky rice, place a perfectly cooked haddock fillet on top or alongside, and add a generous scoop of the crunchy salad. Garnish with extra fresh cilantro for a fragrant finish that will make your mouth water.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Garnishes
Fresh cilantro is a classic choice, lending a bright, herby aroma that lifts the whole dish. You can also add thinly sliced green onions or a sprinkle of toasted sesame seeds for extra texture and flavor contrast.
Side Dishes
This dish pairs beautifully with simple steamed or stir-fried greens like bok choy, water spinach, or even sautéed kale. Pick something light and fresh to complement rather than overpower the rich, savory fish and refreshing salad.
Creative Ways to Present
For a festive touch, try serving the sticky rice molded in small bowls or ramekins, then invert onto the plate for a neat shape. Offer extra wedges of lime and small bowls of chili sauce on the side so everyone can customize their heat level.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe in airtight containers in the fridge for up to 2 days. Keep the salad separate from the fish and rice to preserve its crunch and freshness.
Freezing
The cooked haddock and rice freeze well if you want to save for later, but it’s best not to freeze the salad. Freeze the fish and rice in separate containers, and thaw in the fridge overnight before reheating gently.
Reheating
To reheat, warm the haddock and sticky rice gently in a skillet or microwave, ensuring you don’t overcook the fish. Add the salad fresh after reheating for the best texture and flavor.
FAQs
Can I use other types of fish instead of haddock?
Absolutely! White fish like cod, tilapia, or sea bass work beautifully if you want to switch it up. Just be mindful of cooking times depending on thickness.
Is it okay to skip the chili paste?
Yes, the chili paste is optional and just adds heat. If you prefer a milder version, leave it out and you’ll still get all the traditional Vietnamese flavors.
Can I make this recipe vegan or vegetarian?
For a vegan spin, substitute the haddock with tofu or tempeh and replace fish sauce with tamari or soy sauce. Adjust seasonings to keep that flavorful balance.
What’s the best rice to use for sticky texture?
Jasmine rice works well and gives a nice fragrance, but traditional glutinous or sticky rice will offer the classic chewy texture you’re looking for.
How long can I marinate the fish?
Marinating for 15-30 minutes is perfect to infuse flavor without breaking down the fish too much. Avoid marinating much longer to keep the texture firm and fresh.
Final Thoughts
There’s something truly special about the Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe that makes it a standout weeknight meal or a dish to impress your friends. It’s fresh, flavorful, and so satisfying. I can’t encourage you enough to give this recipe a try — it’s the kind of meal that warms your heart and your palate with every bite!
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Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a vibrant and flavorful dish featuring tender haddock fillets marinated in a tangy, slightly spicy sauce. Paired with fragrant sticky jasmine rice and a refreshing crunchy salad of cabbage, carrot, cucumber, and fresh herbs, this recipe brings a balanced combination of textures and authentic Southeast Asian flavors in just 35 minutes.
Ingredients
For the Marinated Haddock
- 4 haddock fillets (6 oz each)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon chili paste or sriracha (optional, for heat)
- Fresh cilantro, chopped (for garnish)
For the Sticky Rice
- 1 cup jasmine rice (or sticky rice)
- 1 1/2 cups water
- 1 teaspoon salt (optional)
For the Crunchy Salad
- 2 cups shredded cabbage (green or purple)
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Rinse the jasmine or sticky rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rice, 1 1/2 cups of water, and salt if using. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Make the Marinade: In a bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, minced ginger, sesame oil, and chili paste or sriracha if you desire some heat. This marinade will infuse the haddock with vibrant flavors.
- Marinate the Haddock: Place the haddock fillets in a shallow dish and pour over the marinade. Let the fish marinate for about 10 minutes to absorb the flavors but not so long that the acid in the marinade begins to ‘cook’ the fish.
- Cook the Haddock: Heat a non-stick skillet or pan over medium heat. Add a small amount of oil if needed. Remove haddock from the marinade, reserving the marinade for later. Cook the fillets for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork. Baste with the reserved marinade during cooking for extra flavor and moisture.
- Prepare the Crunchy Salad: In a large bowl, combine shredded cabbage, julienned carrot, julienned cucumber, chopped mint, and chopped cilantro. In a small bowl, whisk together rice vinegar, sesame oil, sugar, salt, and pepper. Pour the dressing over the salad and toss well to combine just before serving to keep it crisp.
- Plate and Garnish: Serve the cooked haddock fillets over a bed of sticky rice with the crunchy salad on the side. Garnish the fish with fresh chopped cilantro and, if desired, a wedge of lime for extra zest.
Notes
- Jasmine rice is a good substitute for sticky rice if the latter is unavailable.
- Adjust the chili paste according to your spice preference or omit for a milder dish.
- Do not over-marinate the fish to prevent it from becoming mushy due to the acidic marinade.
- For a gluten-free version, ensure the fish sauce used does not contain wheat.
- Use fresh herbs for the salad and garnish to maximize flavors.
- The salad dressing can be made ahead but toss the salad just before serving to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
